Temperatures of 20-30 degrees celsius. Single monsoon season lasting four months from June to September. Rainfall amount 700 mm/year. Basaltic soil (black cotton soil).
We got a pack of seeds from cousins that have a farm that produced really tasty and pretty, round, small brinjal. Plant a seed at a time 20 inches apart at one inch depth. Water once a day.
Plant all year round (avoid peak summer). Two weeks from seed to germination. Two months from seed to first harvest. Brinjal is self-pollinating. Gentle breeze or light flower-shaking helps the process. 10 x 7 feet area gives 250 grams of brinjal once every 4 days for 7 months. Market rate of total harvested produce is Rs. 260/-.
Jeevamrutha = 1 part cow dung + 1 part cow urine + 0.2 parts jaggery + 0.2 parts pulse flour and some soil. Cover, keep in shade, mix thrice a day. Incubate and use. Apply once a week in the first month and occasionally after that.
Moths lay their eggs on Brinjal leaves and eat them too. Beetles like brinjals as well.
Brinjal have some protein and a little manganese.
Seeds - We have not tried a second generation of plants from the same seeds. But this is our plan: grow the brinjal till over ripe and yellowish-brown on the plant. Chop and blitz the the brinjal and shake with water till the seeds separate out. Dry and store the seeds. Brinjal - Since it grows nearly all year around, we have not tried to store it. You can make brinjal pickle if keen.
Stuffed brinjal | Bharli vangi
Roughly chop and fry 2 onions + green chillies for a few minutes. Add ginger + 2 chopped tomatoes, cook till soft, cool and grind. Add salt + corriander powder + chilli powder + 2 tablespoons of fresh grated coconut and mix into the paste. Take a wide pan and add a few tablespoons of oil, stuff 6 slit brinjals with the paste and cook till soft. Add freshly chopped corriander and serve with chapathis.
Maharashtrian brinjal curry | Vangi rassa
Take a tablespoon of oil in a pan and add cummin seeds + mustard seeds + 1 big onion and fry till golden brown. Then add grated ginger + grated garlic + 2 chopped tomatoes + tumeric powder + chilli powder + cummin powder + 4 brinjals chopped in big chunks. Fry for a few minutes then add a glass of water and cook till soft. Add 2 tablespoons of coarsely ground peanuts and freshly chopped corriander, cook for a few minutes and serve with chapathis